Chicken and Wild Rice Chowder:
In a large saucepan, cook 1 cup sliced carrots; 1 cup sliced celery; and 1 cup quartered mushrooms in hot butter over medium heat until tender. Stir in 3 tablespoons all-purpose flour. Add two 14-ounce cans chicken broth; 3/4 cup cooked wild rice; and 1/4 teaspoon ground black pepper. Cook and stir until mixture is slightly thickened and bubbly. Stir in 1 1/2 cups half-and-half or light cream and 2 tablespoons dry sherry, if using; heat through. Makes 4 servings.Nutrition Facts per 2 cups of Chicken and Wild Rice Chowder: 445 cal., 22 g total fat (13 g sat. fat), 140 mg chol., 1019 mg sodium, 21 g carb., 2 g dietary fiber, 40 g protein.